Roasted Edamame and Corn Salad
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Roasted Edamame and Corn Salad
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| Servings |
| 5 |
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Ingredients
- 2cups shelled edamame soybeansfresh or frozen, thawed
- 1/4teaspoon kosher salt
- 1/2cup yellow sweet cornfresh, canned or frozen, thawed
- 1/4teaspoon ground black pepper
- 1/4cup green onionchopped
- 1cup fresh tomatoeschopped
- 1/2teaspoon crushed garlic
- 1/4cup basilchopped
- 1tablespoon extra virgin olive oil
- 1tablespoon red wine vinegar
Instructions
- Preheat oven to 400 degrees F.
- Place edamame, corn, onion, garlic, olive oil, salt and pepper into a 13 x 9 pan and stir to combine. Place on middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown.
- Remove from oven and place in refrigerator until completely cool, approximately 30 minutes.
- Add tomato, basil and vinegar to mixture and toss to combine. Taste; adjust seasoning as needed. Serve chilled or at room temperature.
Recipe Notes
